This is not directly related to school, but I wouldn't mind a little advice. I've been cooking (for a living) for a bit over a year - I love this industry, love working in kitchens. I've risen to the top of every kitchen I've worked in pretty quick, and I feel my skills are very good (despite not having been to culinary school). I had an interview in a very good restaurant (haute cuisine, one of the top restaurants in the city). I now have an on-the-job interview - 1 day of work to show what I've got. Just wondering what you chefs look for in a new employee, what impresses you on the first day, etc... I'm confident in my skills, know what I've got to do, but some extra advice is always nice.
post #1 of 3
9/26/04 at 1:45am